Savory Sweet Potato and Carrot Soup

There’s something incredibly comforting about a bowl of warm soup, especially when it’s as rich and flavorful as this Sweet Potato and Carrot Soup. Combining the earthy sweetness of sweet potatoes with the subtle taste of carrots, this soup is a celebration of simple ingredients coming together to create a dish that’s more than the sum of its parts.

Cooking Tips:

• Choosing Your Vegetables: For this soup, pick sweet potatoes that are firm and free of blemishes. The carrots should be fresh and crisp. This ensures a depth of flavor and a perfect texture for the soup.

• Roasting the Vegetables: The key to unlocking the flavors in this soup lies in roasting the vegetables. This step caramelizes the sugars in the sweet potatoes and carrots, bringing out their natural sweetness.

• Seasoning: A simple seasoning with salt and pepper enhances the vegetables’ flavors without overpowering them.
• Blending for Creaminess: After roasting, blend the vegetables with vegetable stock until smooth. This creates a velvety texture that’s irresistibly creamy.

• The Coconut Milk Twist: Adding coconut milk introduces a creamy richness to the soup, balancing the sweetness of the vegetables.

Ingredients:

• Sweet Potatoes: 500g (1.1 lb), halved.
• Carrots: 300g (10.6 oz), peeled.
• Olive Oil: 3 tablespoons for roasting.
• Onions: 2, halved.
• Garlic: 1 full head, to infuse a deep, aromatic flavor.
• Vegetable Stock: 0.5 liter (2.1 cups), for the perfect soup consistency.
• Coconut Milk: 100ml (3.4 fl oz) of full-fat variety for richness.
• Apple Cider Vinegar: 2 tablespoons, adding a subtle tang.
• Seasonings: Salt and pepper, to taste.

Let’s Cook!

• Preparing the Vegetables: Arrange the sweet potatoes, carrots, onions, and garlic in a roasting tin. Season and drizzle with olive oil, then roast until they are tender and caramelized.
• Blending: Scoop out the sweet potato flesh and add it to a blender with the carrots, onions, and garlic. Pour in the vegetable stock and apple cider vinegar, blending until smooth.
• Final Cooking Steps: Transfer the soup to a pot, stir in the coconut milk, and heat gently. Season to taste.
• Serving the Soup: Ladle the soup into bowls, and finish with a swirl of coconut milk.

How to Serve:

This Sweet Potato and Carrot Soup is best enjoyed hot, straight from the pot. The richness of the coconut milk and the depth of the roasted vegetables make each spoonful a delightful experience. Serve it as a starter or a main course with crusty bread or a light salad. It’s not just a dish; it’s a warm embrace in a bowl, perfect for any day that needs a touch of comfort and flavor.

Sweet Potato and Carrot Soup with Coconut Milk

5 from 2 votes

Indulge in the rich flavors of this Sweet Potato and Carrot Soup with Coconut Milk. Roasted sweet potatoes and carrots create a caramelized depth, complemented by the creamy texture of coconut milk. This satisfying soup is topped with a swirl of coconut milk, delivering a delightful combination of sweet and savory notes.

Servings 4

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Print Recipe Pin Recipe

Equipment

• Oven
• Blender
• Pot

Ingredients

  

• 500 g Sweet Potatoes, halved 1.1 lb
• 300 g Carrots, peeled 10.6 oz
• 3 tbsp Olive Oil
• 2 Onions halved
• 1 Full Head of Garlic
• 0.5 liter Vegetable Stock 2.1 cups
• 100 ml Full-Fat Coconut Milk 3.4 fl oz
• 2 tbsp Apple Cider Vinegar
• Salt and Pepper to taste

Instructions

 

Prepare the Vegetables for Roasting:

• Place the halved sweet potatoes, peeled carrots, and halved onions into a large roasting tin.
• Cut the top off the head of garlic to expose the cloves and add this to the tin.
• Drizzle the vegetables and garlic with 2 tablespoons of olive oil.
• Season generously with salt and pepper.
• Cover the roasting tin with foil.

Roast the Vegetables:

• Roast the sweet potatoes, carrots, onions, and garlic in the preheated oven for 20-25 minutes or until they are caramelized and tender. Depending on their size and cut, they may need less time to fully cook.

Prepare the Soup:

• Once the vegetables are roasted, remove them from the oven and allow them to cool slightly.
• Scoop the sweet potato flesh out of the skins and add it to a blender along with the roasted carrots, onions, and squeezed garlic cloves.
• Add 0.5 liter (2.1 cups) of vegetable stock and 2 tablespoons of apple cider vinegar to the blender.
• Blend until smooth.

Cook the Soup:

• Transfer the blended mixture to a large pot.
• Stir in the full-fat coconut milk.
• Add more salt and pepper to taste if needed.
• Heat the soup over medium heat until it’s hot, but avoid bringing it to a boil.

Serve:

• Serve the soup in bowls, topped with a swirl of coconut milk.

Calories: 250kcal

Cost: $20

Course: Main Course

Cuisine: Fusion

Keyword: Butternut Squash and Coconut Milk Soup, Creamy Sweet Potato Soup, Easy Coconut Milk Soup, Roasted Vegetable Soup, Sweet Potato and Carrot Soup